** If you would like to make this with sourdough focaccia, see the recipe here.

1. Before making the cannoli filling, add the ricotta cheese to a fine mesh strainer with a bowl underneath. Cover with plastic wrap and place in refrigerator for 4 hours. Allow the ricotta cheese to drain excess moisture. (you can allow the ricotta cheese to drain excess moisture while you make the focaccia)

2. In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

3. Allow the dough to rise for 1 ½ hours.

4. Melt four tablespoons of unsalted butter and drizzle in 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan.

5. Sprinkle the chocolate chips over the dough. Fold the dough over the chocolate chips a few times to evenly distribute the chocolate chips throughout the dough.

6. Cover with plastic wrap and allow the dough to rise for 1 hour in a warm place.

7. When the dough is almost done rising, preheat oven to 450F.

8. Uncover the focaccia. Drizzle with 2 tablespoons of melted unsalted butter. With oiled fingertips, deeply indent the dough all over.

9. Bake in preheated oven for 20 -25 minutes, or until the focaccia is a deep golden brown. Allow to cool for 1 hour before filling with cannoli filling.

10. Make the cannoli filling. In a large bowl, beat together all ingredients for cannoli filling until smooth and creamy. Add in the chocolate chips and mix just until combined. Place filling in a piping bag or zip-top bag with one corner snipped off. Use the handle of a spoon or wooden dowel rod to poke holes in the focaccia, moving the handle of the spoon or dowel rod back and forth to create a big enough hole for the filling. Pipe the filling into the holes.

11. Slice and enjoy!